Yield: 1 Servings
|2||Scallions; including a little of the greens, finely chopped|
|5||Cilantro sprigs; chopped|
|1 large||Ear of corn the kernels removed|
|1 large||Flour tortilla; -=OR=-|
|2 tablespoons||Grated Muenster cheese =OR=- Monterey Jack cheese|
MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn.
Cook for a minute or so, add a splash of water and continue cooking until the corn is tender. Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork. Add the grated cheese at the end and stir it in with a few strokes of the fork.
While the eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs and salsa or extra cilantro, as desired.